Chemical Properties of Glycerol, 1-iso-C14, 2-ai-C15, TMS

InChI

InChI=1S/C35H70O5Si/c1-8-32(4)26-22-18-14-10-12-16-20-24-28-35(37)40-33(30-39-41(5,6)7)29-38-34(36)27-23-19-15-11-9-13-17-21-25-31(2)3/h31-33H,8-30H2,1-7H3

InChI Key

LJGGMNXAEVESGO-UHFFFAOYSA-N

Formula

C35H70O5Si

SMILES

CCC(C)CCCCCCCCCCC(=O)OC(COC(=O)CCCCCCCCCCC(C)C)CO[Si](C)(C)C

Molecular Weight¹

599.01

• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• log₁₀WS : Log10 of Water solubility in mol/l.
• logP_oct/wat : Octanol/Water partition coefficient.
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ΔvapH°	149.14	kJ/mol	Relay (1.0) Calculated Property
log10WS	-9.07		Relay (1.0) Calculated Property
logPoct/wat	10.797		Crippen Calculated Property
Inp	[3375.00; 3375.00]
Inp	3375.00		NIST
Inp	3375.00		NIST
Tboil	719.01	K	Relay (1.0) Calculated Property
Tc	872.72	K	Relay (1.0) Calculated Property
Tfus	276.09	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy for this compound, but they fall outside the models' validated range, so they are not shown here. Open the prediction tool to compute them on demand.

Similar Compounds

Find more compounds similar to Glycerol, 1-iso-C14, 2-ai-C15, TMS.

Sources

• Cheméo Relay (1.0)
• Cheméo Relay (1.0, beta) Beta: served but experimental, data-limited and below our cross-validation release bar; the Joback value is recommended where available.
• Crippen Method
• Crippen Method
• NIST Webbook

Note: Cheméo is only indexing the data, follow the source links to retrieve the latest data. The source is also providing more information like the publication year, authors and more. Take the time to validate and double check the source of the data.
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